Recipes
Tue Sep 20, 2011
Chicken Sausage with Basil and Tomatoes
On my god, you're going to hate me. Remember how excited I was to get a 5-lb vertical stuffer for my birthday back in January? Well, in my small kitchen, I found a rather inconvenient place to store this giant and there is sat, unused all summer. I had every intention of using it way sooner, but it didn't happen, and I deserve the shame that comes with that. There's good news though, I finally busted it out and made some stellar sausages. Not these sausages in particular, but to be honest, this chicken sausages with basil and tomatoes were a bit better than what I made recently—actually these chicken sausages were some of the best I've ever made!
More and recipe after the jump >>
Thu Sep 15, 2011
Turkey Shawarma
I just received a brand spanking new passport in the mail yesterday. I don't know what it was, but I some how felt odd that I was without a valid passport for over half a year. It's not that I had any plans to go anywhere, but not having that option always lingered in the back of my head. It was pure laziness that it took my so long to renew—who really wants to sit and measure a photo of them self to Department of State guidelines—but now that I have it, I'm fantasizing of all the places I've been and want to go. Looking through my previous passports while putting my new one away, I flipped through the visa pages of my most used passport, filled with stamps from Middle Eastern journeys, and all of sudden, more than anything, I just wanted some shawarma.
More and recipe after the jump >>
Tue Sep 6, 2011
Mustard and Herb-Crusted Rack of Lamb
Sorry if I left you hanging a little last week without any grand gesture for labor day—although, if you tried the beef satay, you know that it's nothing to scoff at—but I'm keeping good to my word and giving you something special now, this mustard and herb-crusted rack of lamb. Whether you consider this grandiose is subjective, but for me, I rarely cook lamb at home, and a doing a whole rack of lamb is like dream come true.
More and recipe after the jump >>
Thu Sep 1, 2011
Beef Satay
I was racking my brain on what type of grand piece of meat I'd present to all of you for Labor Day. The more I thought about it, the more I got a little depressed as the grandness of this grilling holiday is quickly followed with grills being covered and quickly forgotten. It's this that got me thinking about treating the Labor Day lead-up just like any other day on the Meatwave—which still involves a lot of incredibly delicious meat, just without a grand gesture. So what I have prepared for all of my meaty minions are these Thai beef satay skewers, which would be an excellent addition to any cookout menu, even if it doesn't have the presence of, say, brisket or pulled pork.
More and recipe after the jump >>
Tue Aug 23, 2011
Blackened Chicken Sandwiches
If you're a Meatwave veteran, you may have noticed that after a single skinless, boneless chicken breast recipe in the early days, this piece of meat has become long absent from the blog. This is no coincidence, as I quickly learned this chicken part does not make good grilling—it's too easy to end up with a dry, flavorless piece of meat. So does that discredit the skinless, boneless breast from grilling altogether? I say no, and this blackened chicken sandwich is solid proof of that.
